recipe ideas

I was impressed by the new array of local mushrooms on display at P.A yesterday, and couldn’t pass up these gorgeous Quebec mushrooms. I choose the peas after being inspired by a client that I’d met at Atwater market the day before, who was hunting down these green peas to use in her weekly menu plan.

This is my healthier version of the samosa, a South Asian savoury pastry that is normally deep fried. While we tend to associate samosas with Indian cuisine, this appetizer or street-food snack originates from the Middle-East.

Chinese broccoli aka gai-lan (pronounced as Kai-an) is a part of the Brassica oleracea family (like cauliflower, cabbage, kale). This is a nutrient-dense ‘super food’ being both a cruciferous and green leafy vegetable.

This is my ‘vegan-version’ of a traditional French dish of cooked marrow served in the bone with toasted bread. I like the way bone marrow looks on the plate, very sculptural, so I wanted to create a plant-based version that didn’t use animal bones. I’m a major fan of hearts of palm, and the idea to use hearts of palm as bone marrow made perfect sense aesthetically in my mind, but I really wasn’t sure if the ingredient would taste good in this application. I was pleased with the final result, and finished the palm marrows pretty quickly-always a good sign.

This dessert was inspired by the mango & sticky rice Thai dessert that is a staple in Thailand, a dish I never got sick of eating while living there. Everyone makes a slightly different version, but my favourite was May Kaidee’s mango-sticky rice, which was garnished with fresh coconut shavings and sesame seeds. Last night one of my closest friends Emilia, who happens to be a fantastic cook + gluten-free baker, had myself and some others over for dinner. I was excited to share this dessert as my contribution to the meal, and was overjoyed when my friends ate-it-up!

A stunning bunch of greens caught my eye at P.A supermarket and it instantly became the inspiration for my lunch. This dish is a riff on a peasant-style Italian soup with swiss chard and white beans. However after a long, cold winter living on soup, I decided to modify the dish to suit the spring season. I often advocate adding more green leafy veggies to ones diet, being some of the most nutrient-dense foods on earth. This is a good example of a recipe I would suggest to somebody who finds it difficult to get their daily greens in!

Right now you can find local Quebec-grown cauliflower at grocery stores call over the city so it’s a great opportunity to get into some cauli dishes. This seemingly humble vegetable is a actually SUPER nutritious! part of the cruciferous vegetables family, cauliflower has been found to lower your risk of cancer, due to it’s high levels of glucosinolates (sulfur-containing compounds that give cauliflower its pungent smell and flavor).

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3 days agoby danielle__levy__How can we move the climate crisis conversation forward? At this point, we KNOW what our species is doing to the Earth. I don’t think it’s effective to be constantly shamed for this. Sometimes I catch myself ranting - and falling into the ‘old ways’ of speaking about the issue (please bear with me when this happens ). We are all trying our best to cope with a big, global issue. One that doesn’t have a one word answer. I think we can be open to trying new/different approaches. Then step back to observe, and tweak them accordingly. With the

1 day agoby danielle__levy__Imagining a compassionate and sustainable world for all beings/life, and all future beings/life to come.✨ . . . Happy first day of Spring.

1 week agoby danielle__levy__When I was about 9 years old, I went to see a movie with my family - and witnessed the clear cutting of an old growth forest. On the way home, I remember sitting in the car - weeping a river of grief torn tears. Traumatized, and feeling very much alone. Nobody else seemed to be as upset, and I couldn’t understand why. To me, those beautiful ancient trees were living beings, like humans - being bulldozed to the ground. To clear land for growing crops that would feed cows, for cheap meat. Except, those trees couldn’t defend themselves -

6 days agoby danielle__levy__Morning Sea Meditation. Watching the graceful waves roll in and out like thoughts. Never static. Always shifting. I pause to feel my feet sink into the wet sand. The tiny particles hug my skin, as if asking me to stay. Grounded to this living, loving, forgiving Earth - our Home. I am showered by the nourishing warmth of the rising sun. Standing. Breathing. Being. Belonging. Regardless how restless the waves may seem - there is always a quiet, calm, stillness deep down below the surface. Waiting for us. . . . This meditation and others are being gathered and bound

5 days agoby danielle__levy__From an ecopsychology perspective - the way we treat ourselves and each other, is reflected in our relationship with the Earth. And the Earth, is simultaneously a mirror of us as a society. I think the cultural challenges we have been seeing in our ability to express/communicate emotions, and create healthy boundaries (which manifests in many ways, including ‘ghosting’) - is linked to the way we have also been relating to the planet. Not wanting to deal with the co-created mess. Wanting instead to move on to the ‘next’. Not because we are ‘bad’ people, but perhaps because we have

2 days agoby danielle__levy__33 years old today. Feeling deeply loved, nourished, and thank-full to be alive at this amazing time - on our beautiful, and resilient Earth. I trust that the future is bright - as I endeavour to follow my heart, listen to Spirit, and be quick to forgive. 32 was a year of deep healing - and I know a new cycle is now emerging. Which means plenty of fresh learning! A joy and privilege to share this epic journey called life with you gorgeous humans. Blesss UP

2 days agoby danielle__levy__PROCESS.✨ . . . We are REMEMBERING what it was like to be a human being on Earth, for centuries before the Industrial Revolution. We are READY for the ecological revolution.